Eggless Fruit Cake
Ingredients
- All purpose flour - 1 1/2 cups (maida)
- Yogurt - 1 cup (curd)
- Dark brown sugar - 1 cup
- Baking powder - 1 1/4 tsp
- Baking soda - 3/4 tsp (1/2 tsp + 1/4 tsp divided)
- Hot water - 2 tbsps
- Vegetable oil - 1/3 cup
- Vinegar - 1 tbsp
- Vanilla essence - 1 tsp
- Shah jeera powder - 1/4 tsp
- Cinnamon powder - small pinch
- Dry ginger powder - 1/4 tsp
- Clove powder - 1/4 tsp
- Nutmeg powder - small pinch
- Lemon zest - 1/2 tsp
- To prepare rum soaked dry fruits and nuts:
- Dry fruits and nuts - 1 1/2 to 2 cups (tutti frutti, dried currants, figs, dates, candied lemon & orange peel, golden raisins, preserved cherries, cashewnuts and almonds)
- 1/2 tsp nutmeg pwd
- 1/2 tsp cinnamon powder
- 1/2 tsp clove pwd
- 3/4 cup dark rum
- 1/2 cup red wine
Method
- Preheat oven to 160 C. Grease and line the bottom and sides a loaf tin with parchment paper. Set aside.
- Sieve the flour with shah jeera powder, cinnamon powder, ginger powder, clove powder and nutmeg powder and keep aside.
- In a bowl, add room temperature yogurt and dark brown sugar and beat till the sugar is almost dissolved. Add baking powder, 1/2 tsp baking soda and vinegar and mix. Leave aside for 5 mts and you will find that bubbles/fizz appear on the top.
- Add the vegetable oil, vanilla essence and lemon zest and mix well. Slowly fold in the flour without over mixing. Fold the flour into the batter till it is incorporated.
- Sprinkle 2 tbsps flour over the rum soaked dry fruits and fold them into the batter lightly.
- Just before pouring the batter into the loaf tin, dissolve 1/4 tsp baking soda in 2 tbsps hot water and pour this mixture over the cake batter and fold it in with a light hand. Do not overmix or over beat.
- Immediately pour the batter into the prepared loaf tin and bake at 160 C for 40 to 45 mts or till done.
- Remove from oven and cool on wire rack for 20 mts and remove from loaf tin. Bring the cake to room temperature and slice.
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